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Cake Receipts. 



BY 



EMILY R. BROOKS. 




CAMBRIDGE : 

PUBLISHED BY THE AUTHOR. 

1898. 



CAKE RECEIPTS. 



Cake Receipts. 



BY 



EMILY R. BROOKS. 







CAMBRIDGE : 

PUBLISHED BY THE AUTHOR 

1898. 

2nd COPY, 
1898. 




\o\n*M 



^ 



4815 



Copyright, 1S9S, 
By Emily R. Brooks. 



All rights reserved. 



©ntbcrsitg Press: 
John Wilson and Son, Cambridge, U. S. A. 



NOTE. 

The publication of this little book, suggested by many 
of the fiends who so kindly patronized me for years 
and who now wish to have the Receipts, gives me great 
pleasure. That they, too, may take pleasure in the 
book, and in the printed Receipts feel a suggestion of my 
grateful appreciation of their kindness, is the earnest 
zuish of 

THE AUTHOR. 

Cambridge, April, 1898. 



CAKE RECEIPTS. 



SPONGE CAKE. 

i pound sugar. 9 eggs. 

]/ 2 " flour. 1 lemon, the juice and rind of. 

Grate the rind of lemon into sugar; separate 
the eggs, put the yolks into the sugar. While 
one is thoroughly beating that, let another be 
beating the whites to a stiff froth. Add that to 
the sugar and yolks when well beaten; then the 
flour; last, the juice of the lemon. This will 
make two good-sized deep loaves. Bake in a 
good oven, not too hot, forty or forty-five 
minutes. 

This will also make four dozen lady fingers, 
that require a very hot fire to bake them ; or 
four dozen round cakes, frosted, some with 
white, some with chocolate. 

CHIPS. 

}( pound butter. %. even teaspoonful mace. 

1 y 2 pounds sugar. 1 ounce ginger. 
yi pint boiling water. y z cup wine. 

2 even teaspoonfuls soda. 

Roll very thin, and bake on tin sheets. 



6 CAKE RECEIPTS. 

ENGLISH WALNUT CAKE. 

I cup butter, heaping. 6 eggs, yolks of. 
2^ cups sugar. 4 " whites " 

ij^} " sweet milk. 1 teaspoonful cream tartar. 

5 " sifted flour. y z " soda. 
\yi " English walnuts broken up fine. 

Rub the butter and sugar to a cream. Sepa- 
rate the eggs; put the yolks in, one at a time; 
when well beaten, add the whites, having been 
beaten to a stiff froth. Next the milk with the 
soda dissolved in it; then, gradually, the flour, 
in which the cream tartar should be put. When 
all is thoroughly beaten, add the nuts, and put 
into four shallow pans, square, as quickly as 
possible. Never let cake stand longer than 
necessary. Bake in a good oven, thirty-five 
minutes. 

FROSTING. 

6 eggs, whites of. iyi cups powdered sugar. 

Beat the whites a little, then add the sugar 
and beat till quite stiff. In warm weather more 
sugar may be needed ; be careful not to use too 
much or it will be too hard. Sugar thickens 
the frosting, while beating stiffens it. Put it on 
when the cake is just a little warm, if possible, 
to give the frosting a glossy look. When ready, 
turn the cake over, put the frosting on with a 
spoon, spreading it very smoothly ; when a little 
stiff crease into sixteen squares, drawing a thread 



CAKE RECEIPTS. y 

wet with water through the frosting, three times 
down, three times across. Beat a little frosting 
stiffer, and frost with that some half English 
walnuts, putting one on each square. 

WALNUT CAKE. 

i cup butter. 4 eggs. 

2 cups sugar. 2 teaspoonfuls cream tartar. 

3 " flour. 1 " soda. 
1 cup milk. 1 pound walnuts. 

Rub the butter and sugar to a cream. Sepa- 
rate the eggs ; add the yolks, one at a time, 
when well beaten, add the whites, having been 
beaten to a stiff froth. Next the milk, in which 
the soda is dissolved, then the flour with cream 
tartar. Break the nuts up very fine, reserve 
three fourths of a cup for the frosting, and add 
the rest to the cake. This should be baked in 
two deep pans, and creased in slices for the 
table. 

FROSTING. 

3 eggs, whites of. }( cup nuts. 

\% cups powdered sugar. 

Beat the whites a little, then add the sugar 
and beat till quite stiff. Add the nuts, very 
finely cut up, and put on cake when a little 
warm. Crease with the thread across the loaf 
in slices. 



8 CAKE RECEIPTS. 

CURRANT CAKE. 

i cup butter. 4 eggs. 

2 cups sugar. 1 teaspoonful cream tartar. 

4 " flour. y 2 " soda. 

1 cup milk. 2 cups currants. 

Rub the butter and sugar to a cream. Add 
the yolks singly ; then the whites, beaten to a 
froth ; then the milk and soda ; next the flour 
and cream tartar ; lastly the currants, rubbed in 
a little flour. 

Bake thirty-five minutes in two large or four 
small loaves. Sprinkle a little powdered sugar 
over the cake before cutting. 

Raisins in the place of currants will make the 
Raisin Cake. Stone and cut the raisins, two 
cups full. 

ALMOND CAKE, 

Take nine ounces of powdered sugar; the 
yolks of ten eggs stirred into it, one at a time; 
the grated rind of half a lemon ; nine ounces of 
shelled almonds, blanched and pounded, with a 
little water ; the whites of six eggs, well beaten ; 
and three ounces of flour. 

Butter two moulds and shake flour over them, 
leaving only the flour that sticks to the butter. 
Pour in the batter, and bake slowly in a not too 
hot oven about three-quarters of an hour. 



CAKE RECEIPTS. 



ALMOND CAKE. 



i cup butter. 4 eggs. 

2 cups sugar. 1 teaspoonful cream tartar. 

4 " flour. y z " soda. 

1 cup milk. i pound almonds. 

2 teaspoonfuls almond flavoring. 

Rub the butter and sugar to a cream. Sepa- 
rate the eggs, adding a yolk at a time. When 
well beaten, put in the four whites beaten to a 
stiff froth; next the flavoring; then the milk 
with soda dissolved in it; then the flour with 
cream tartar. Beat and stir quickly ; put into 
two large or four small pans. When in the 
pans, strew on the top cut-up blanched almonds, 
and shake granulated sugar over the nuts. 



ALMOND HEARTS. 

5 e gg s « Half the weight of almonds. 

Same weight sugar. Half " " " flour. 

Stir the sugar and yolks of eggs together; 
pound the almonds, add them; then the flour; 
then the whites of eggs. Butter little tins, rounds 
or hearts; sprinkle flour on the butter ; fill them, 
and sprinkle a little sugar on top. Bake slowly 
in a cool oven. 



IO CAKE RECEIPTS. 

CHOCOLATE CAKE WITH FILLING. 

i cup sugar. 2 eggs. 

y 2 " butter. 1 teaspoonful cream tartar. 

K " milk. y 2 " soda. 

2 cups flour. Salt and nutmeg. 

Rub butter and sugar together ; add salt. 
Separate the eggs ; add yolks ; then whites, 
beaten to a froth ; next milk with soda dissolved 
in it; then nutmeg ; lastly the flour with cream 
tartar. Frost like any chocolate cake ; bake in 
two shallow pans, or one deep pan, and cut in 
half for filling. 

FILLING. 

Two little squares of Baker's chocolate, grated 
fine and dissolved in one cup of boiling milk. 
Add two-thirds of a cup of sugar and one egg. 
Boil till quite thick, and flavor with vanilla. 

WHITE MOUNTAIN CAKE. 

2 cups butter. 1 cup milk. 

3 " sugar. 1 teaspoonful soda. 
6 " flour. 1 nutmeg. 

6 eggs. 

Rub the butter and sugar to a cream. Add 
the yolks, well beaten ; then part of the flour 
and milk; next the whites, beaten to a froth; 
then the rest of the milk and soda, the remain- 
ing flour, and grated nutmeg. 



CAKE RECEIPTS. \\ 

POUND CAKE. 

I pound powdered sugar. 10 eggs. 

3^ " butter. i wineglass wine. 

i « flour. A little mace. 

Rub the butter and sugar to a cream. Add 
the yolks of eggs, one at a time ; then the whites, 
beaten to a stiff froth ; next the wine and mace ; 
lastly the flour. Beat very thoroughly ; and 
bake at least one hour in a moderate oven. 
This will make two good loaves. Lemon juice 
and brandy is also a very pleasant flavoring 
for pound cake, — three-quarters of a wineglass 
of brandy and one-quarter of a wineglass of 
lemon juice. 

Frost and crease in narrow slices. 

POUND CAKE. 

i pound flour. 2 tablespoonfuls milk. 

1 " sugar. A little wine with orange peel, 

1 " eggs. using only the yellow part, 

% " butter. as the white has a bitter 

]/ 2 teaspoonful cream tartar, taste. 

% " soda. 

Rub the butter, sugar, and orange peel to a 
cream. Separate the eggs, adding the yolks, 
one at a time ; then the whites, beaten to a stiff 
froth ; next the milk, with soda dissolved in it; 
then the wine ; and last the flour. Bake in two 
loaves, an hour. 



I2 CAKE RECEIPTS. 

POUND CAKES, 

i pound butter. I pound eggs. 

i " sugar. i wineglass of wine. 

I " flour. A little mace. 

Rub the butter and sugar to a cream. Sepa- 
rate the eggs, adding the yolks, one at a time, 
to the cream. Beat this lightly while the whites 
are being beaten to a stiff froth ; when they are 
ready, add them to the mixture. Beat thor- 
oughly. Put in the wine and mace ; then the 
flour ; beat well, and fill the little tins about half 
full. The little cakes rise well, and bake in 
twenty-five minutes. This will make four dozen 
cakes. Frost with white or chocolate frosting. 



MOUNTAIN CAKE, 

i pound sugar. }i teaspoonful soda. 

i " butter. i " cream tartar. 

i " flour. Flavor to taste. 

10 eggs, beaten separately. 

ICING. 

Beat the whites of five eggs to a stiff froth ; 
add one and one-quarter pounds powdered 
sugar, one-half teaspoonful of Tartaric Acid to 
keep it from falling. 

The cake is baked in jelly-cake pans, and the 
icing is spread between the layers as in Jelly 
Cake. 



CAKE RECEIPTS. 13 

ALMOND CAKE. 



i cup butter. 




4 eggs. 


2 cups sugar. 




i teaspoonful cream tartar. 


y/ 2 " flour. 




)i " soda. 


I cup milk. 




2 teaspoonfuls almond flavor- 


i pound shelled 


almonds. 


ing. 



Rub the butter and sugar to a cream. Sepa- 
rate the eggs, adding a yolk at a time ; when 
well beaten, put in the four whites beaten to a 
stiff froth ; next the flavoring; then the milk 
with soda dissolved in it; next the flour with 
cream tartar; and, lastly, one-half pound of 
almonds blanched and finely chopped. Beat 
and stir quickly; put into two large or four 
small pans ; strew over the top the rest of the 
nuts cut up, and shake granulated sugar over 
them. 

MILAN CAKE. 

4 eggs. 2 ounces sweet and 2 ounces 

6 ounces butter. bitter almonds, blanched 

12 " sugar. and pounded, with a little 

i pound flour. water. 
The rind 3^ lemon. 

Mix all this on the bread board, and roll thin. 
Cut it in shapes, and bake on tin sheets for half 
an hour in a not very hot oven. 

Before putting the cakes in the oven brush 
the tops with the yolk of an egg mixed with a 
little water. 



14 



CAKE RECEIPTS. 



CITRON CAKE. 



i cup butter. i teaspoonful cream tartar. 

2 cups sugar. y 2 " soda. 

4 " flour. A taste mace and few pieces 

i cup milk. of citron. 

4 eggs. 

Rub the butter and sugar to a cream. Sepa- 
rate the eggs, putting the yolks singly into the 
cream ; when well beaten, add the whites stirred 
to a stiff froth ; then the mace ; next the milk 
with soda dissolved in it; then the flour and 
cream tartar. When beaten thoroughly, rub 
the citron in a bit of flour and add that. Put 
quickly into the pans, two large or four small, 
and bake in a good oven thirty-five minutes. 

Frost and crease. 



RUSK. 

4 cups dough. 3 eggs. 

2 " sugar. i teaspoonful soda. 

I cup raisins. i wineglass wine. 



DROP CAKES. 

I pound flour. 5 eggs. 

^f " sugar. 1 gill rosewater. 

y 2 " butter. 1 wineglass brandy. 

Drop on tins, and sprinkle with caraway seeds. 



CAKE RECEIPTS. j- 

NEW YORK CAKE. 

i cup butter. i teaspoonful cream tartar. 

2 cups sugar. y 2 « soda> 

4 flour - 2 teaspoonfuls cinnamon. 

t cup milk. y 2 teaspoonful cloves. 

4 e ggs. y 2 a nutme g. 

A few pieces citron. i wineglass of brandy. 

2 cups of raisins, stoned and cut. 

Rub the butter and sugar to a cream. Sepa- 
rate the eggs, and add ; then the milk with soda ; 
next the spices and brandy ; then the flour and 
cream tartar; after which the raisins and citron 
rubbed in flour. 

Bake immediately, in two large or four small 
loaves, about forty minutes. 

Frost if preferred. 



CREAM CAKES. 

% pint water. 3/ s poun d flour. 

X pound butter. 

Boil the butter and water together, and stir 
in the flour while boiling. Let it cool ; then add 
five eggs and one-fourth teaspoonful of soda. 
Drop the mixture into small tins, and bake in a 
quick oven. 

CREAM FOR FILLING. 

% pint milk. 2 tablespoonfuls sugar. 

1 e SS- i teaspoonful flour. 



5 CAKE RECEIPTS. 

CHOCOLATE CAKE. 

i cup butter. i teaspoonful cream tartar. 

2 cups sugar. V2. " soda. 

4 " flour. 6 tablespoonfuls Baker's 

1 cup milk, scant. 

5 



Rub the butter and sugar to a cream. Sepa- 
rate the eggs ; add the yolks singly to the 
cream; then the whites beaten to a froth; next 
the milk and soda; then the flour and cream 
tartar, stirring in the grated chocolate just be- 
fore you put the cake into the pans. This 
makes two large or four small loaves; bake 
thirty-five minutes. 

CHOCOLATE FROSTING. 

4 eggs, whites of. \ l /z cups powdered sugar. 

2 teaspoonfuls Vanilla 4 tablespoonfuls of grated 
flavoring. chocolate. 

Beat the whites of eggs just a little; then stir 
in the sugar ; beat it a few minutes ; add the 
flavoring and chocolate. Beat until stiff enough 
to put on the cake before it is too cool. 

It is very important to put chocolate frosting 
on to cake before it cools, indeed, while it is 
quite warm ; it adds very much to the beauty 
of the frosting. 



CAKE RECEIPTS. X y 



LADY CAKE. 

2 cups powdered sugar. 4 eggs, whites of. 

y 2 cup butter. 1 teaspoonful soda. 

4 cups flour. 2 teaspoonfuls cream tartar. 

1 cup milk. 2 " almond flavoring. 

Rub the butter and sugar to a cream ; add 
the whites of eggs beaten to a stiff froth ; then 
the milk with soda dissolved in it; next the 
almond flavoring; then the flour with cream 
tartar in it. Bake in a good oven thirty-five 
minutes, two large or four small loaves. Frost 
when warm, like the other cakes. 

This is the receipt for Bride's Cake, and is a 
general favorite. 



GOLD CAKE. SILVER CAKE. 

Yz cup butter. y 2 cup butter. 

\y 2 cups fine gran, sugar. i% cups fine gran, sugar. 

4 e gg s > yolks of. 4 eggs, whites of. 

1 whole egg. l / z cup milk. 

x / 2 cup milk. y 2 teaspoonful mace. 

y 2 teaspoonful mace. % " soda. 

% " soda. % " cream tartar. 

y " cream tartar. 2^ cups flour. 

2.y 2 cups flour. 

Mix in the order given ; putting soda in the 
milk, and cream tartar in the flour, then adding 
milk and flour alternately. Bake in a moderate 
oven until the loaf shrinks from the pan. 

2 



CAKE RECEIPTS. 



ORANGE CAKE. 



2 cups flour. 5 eggs, yolks of. 

2 " sugar. 4 " whites of. 

y z cup butter. I teaspoonful cream tartar. 

]/ 2 " water. ]4. " soda. 

Rind of i orange, grated, juice of 1% oranges. 

Beat the butter to a cream. Add the sugar 
gradually ; then the orange, the eggs, well beaten, 
the water with soda, the flour and cream tartar. 
Bake from twenty to twenty-five minutes in a 
moderate oven. 

FILLING FOR ORANGE CAKE. 

Mix one tablespoonful of cornstarch with one 
half cup of cold water, juice and grated rind of 
one orange, the juice of one lemon or less, one 
cup sugar, the yolk of one egg, and one tea- 
spoonful of butter, melted. 

Mix these ingredients thoroughly. Add one 
cup of boiling water, and set the mixture in a 
stewpan over the fire, stirring it constantly until 
it thickens. Take it from the fire ; let it cool 
ten or fifteen minutes before spreading between 
the cake. 

FROSTING FOR ORANGE CAKE. 

Two cups powdered sugar, one egg, white of, 

juice and grated rind of one orange. Use the 

yolk of egg if you wish the frosting yellow. It 

may be used for filling, adding pulp of orange. 



CAKE RECEIPTS. IQ 



CHEESE CAKES. 



U pound sugar. y 2 « grated peel of. 

1 1 eggs, yolks of . i pound shelled almonds, 
2 " whites of. chopped fine. 

l /z lemon, juice of. 

One-fourth of a cup of butter melted and 
stirred in after the other ingredients are well 
mixed. Cut almonds for standing up in cake 
when finished. Bake in pastry, about twenty- 
four round cakes, about one inch thick. A very 
small amount of rose-water, or a few drops of 
almond flavoring, help to flavor the cake; but 
this is a matter of taste, and discretion must be 
used. 

^ The pastry is only on the bottom and sides, 
like a miniature squash pie. 



MARBLE CAKE. 

LIGHT PART. DARK pART> 

i% cups white sugar. r cup brown sugar. 

H cup butter. y « mo lasses. 

% " milk. y « butter> 

4 eggs, whites of. y « m iik. 

i teaspoonful cream tartar, i teaspoonful cream tartar. 

l A soda. y 2 « so da. 

zYz cups flour. 2.% cups flour. 

4 eggs, yolks of, and spice. 
Frost like other cakes. 



20 CAKE RECEIPTS. 



LEMON CAKE. 

i cup butter. 4 eggs. 

1 " milk. 1 teaspoonfnl soda. 

2 cups sugar. 1 large lemon, juice and rind. 

3 " flour. 

Rub the butter and sugar with the grated rind 
to a cream ; add the yolks ; then the whites, 
beaten to a froth ; next the milk and soda ; then 
the flour; lastly, the juice of the lemon. 



LEMON CAKE. 

One cup butter ; three cups sugar, beaten to 
a cream ; five yolks of eggs, well beaten ; a 
small teaspoonful of soda dissolved in a cup of 
milk; add the milk; then the stiff-beaten whites, 
alternately, with four cups of sifted flour, as 
lightly beaten in as possible. When all is ready, 
the grated yellow and strained juice of one fine 
lemon. 



WEBSTER CAKE. 

1 cup butter. 2 teaspoonfuls cloves. 

1% cups sugar. 2 " cinnamon. 

1 cup sour milk. %, nutmeg. 

-$% cups flour. 2 cups raisins, stoned and 
1 teaspoonful soda. chopped a little, or cut in 

3 eggs. half. 



CAKE RECEIPTS. 21 



COCOANUT CAKE, 



1 cup butter. 4 eggs. 

2 cups sugar. i teaspoonful cream tartar. 
y/ 2 " flour. x /z " soda. 

i cup milk. i cup prepared cocoanut. 

Rub the butter and sugar to a cream. Sepa- 
rate the eggs, putting the yolks singly into the 
cream. When well beaten, add the whites 
beaten to a stiff froth; then the milk with soda 
dissolved in it ; next the flour and cream tartar ; 
lastly, add the cocoanut. 

Put quickly into the pans, two large or four 
small, and bake in a good oven about thirty-five 
minutes. 

Frost and crease. A little cocoanut in the 
frosting is quite an improvement. 





FIG CAKE. 


I y z cups sugar. 


i tablespoonful butter. 


i cup milk. 


i teaspoonful cream tartar. 


2^ cups flour. 


y 2 " soda. 


2 eggs. 


% nutmeg. 



FILLING. 
One pound of figs, chopped fine, in a cup of 
water and one half cup of sugar, cooked till very 
soft. Made in three layers, spreading each with 
the fig paste. 



22 CAKE RECEIPTS. 

NEW YORK GINGERBREAD. 

i pound sugar, fine gran. spoonful soda in the juice 
i " flour. of lemon. 

y 2 " butter. 3 tablespoonfuls of yellow 

8 eggs. African ginger. 

Rind and juice of i large 
lemon, putting even tea- 
Rub the butter, sugar, and grated rind of 
lemon to a cream. Add the yolks of the eggs ; 
then the whites beaten to a stiff froth ; next the 
ginger ; then the lemon juice and soda ; lastly, 
beat the flour thoroughly into the cake. 

Bake in two square pans about three-quarters 
of an hour. 

FAIRY GINGERBREAD. 

i coffee cup butter. 4 coffee cups sifted flour, scant. 
2 " cups sugar. l / 2 teaspoonful soda. 

1 " cup milk. 1 tablespoonful ginger. 

Lay the dough on with a knife on a pan up- 
side down, and make it as thin as it is possible. 
Cut when it is hot. 

PIGEON COVE GINGERBREAD. 

y z cup shortening (lard 1 even tablespoonful of ginger, 
is best). 2 teaspoonfuls soda. 

2 cups molasses. 1 teaspoonful salt. 

Set the pan with molasses and shortening over 
the kettle on the range, and stir till well mixed. 
Dissolve the soda in water or milk. Flour 
enough to roll out, not very thin, and bake 
brown. 



CAKE RECEIPTS. 



23 



HARD GINGERBREAD. 

1% cups butter. milk, just enough milk 

2 good cups sugar. to dissolve the soda. 

3 eggs. 1 heaping tablespoonful of 
l / 2 teaspoonful soda, and yellow ginger. 

a tablespoonful of cold Flour to roll out on tin 
sheets. 

Rub the butter and sugar to a cream. Add 
the yolks of eggs ; then the whites, beaten to a 
froth; then the soda in milk; next the ginger; 
and lastly the flour. 

Use the creased roller or rolling-pin. This 
will make six sheets. 

CROQUANTS. 

% pound shelled almonds. ^ pound flour. 
Yz " citron. 6 eggs. 

}( " sugar. 

Blanch and cut into strips the almonds. Cut 
the citron into narrow strips, and rub it in a 
little of the flour. Separate the eggs; while 
one is beating the yolks, let another be beating 
the whites to a stiff froth. Put the almonds, 
citron, and sugar together ; add the yolks and 
whites; stir them at once, and add the flour. 

Bake in six square tin pans. When quite 
brown, take a pan at a time out of the oven ; cut 
the cake in half; then each half into strips about 
an inch wide ; stand them on the side in the pan, 
and return them to the oven to brown. 



24 



CAKE RECEIPTS. 





IMPERIAL CAKE, 


i pound butter. 




i pound raisins, chopped and 


i " sugar. 




stoned. 


i " flour. 




i pound almonds, chopped 


i " eggs. 




fine. 


i " citron, 


chopped 


i glass of wine. 



fine. 



V z teaspoonful mace. 



Rub butter and sugar to a cream. Separate 
the eggs ; add the yolks singly ; then the whites, 
beaten to a stiff froth ; next the wine and mace ; 
then the flour; after which add raisins, citron, 
and almonds. Butter and paper the pans. This 
will make two deep loaves. Bake in a good 
oven about an hour and a half. It will also 
make four dozen little round cakes. 



BERMUDA CAKE. 



2 cups molasses. 
i cup butter. 
i " sugar, 
i " milk. 
4 cups flour. 



3 eggs. 

i tablespoonful soda. 
i " cinnamon. 

i " allspice. 

2 cups of raisins. 



CREAM CAKE. 



i cup milk. 

i " sugar. 

2 cups flour. 

Butter, size of an egg. 

Filling like Cream Cakes 



1 e gg- 
i teaspoonful soda. 

2 teaspoonfuls cream tartar. 



CAKE RECEIPTS. 



25 



WEDDING CAKE. 

1 pound flour. % ounce mace. 

1 " sugar. 1 glass wine. 

1 " butter. 1 " brandy. 

2 pounds currants. 10 eggs. 
2 " raisins. Cloves. 

1 pound citron. Nutmegs. 

Rub the butter and sugar to a cream. Add 
the yolks; then the whites of the eggs; then 
the brandy, wine, and spice. Stir in the flour, 
and add the fruit. 

RICH WEDDING CAKE, 

1 pound sugar. 1 teaspoonful cloves. 

1 " flour. 4 pounds candied orange, 

1 " butter. lemon, and citron, mixed. 
12 eggs. 1 tumbler of molasses. 

4 pounds currants. 1 " brandy. 

6 " raisins. 1 " wine. 

2 " chopped almonds 1 jar preserves (strawber- 
(just as fine as possible). ries, cherries, or pine- 

1 ounce of mace. apples). 

2 nutmegs. 

Rub the butter and sugar to a cream. Sepa- 
rate the eggs ; add the yolks, one at a time ; then 
the whites, well beaten ; next the molasses, wine, 
brandy, and spices; then the flour, fruits, and 
preserves; lastly the almonds. Currants and 
citron should be rubbed in a little flour before 
putting them in. Butter the pans; line them 
with four thicknesses of paper; then butter the 
paper. 



26 CAKE RECEIPTS. 





FRUIT 


CAKE, 




I pound flour. 




I glass of brandy. 




i " sugar. 




i " " wine. 




% " butter. 




i cup of milk. 




i " raisins. 




5 e ggs. 




i " currants. 




Spice to taste 




Rub the butter and 


sugar to a cream. 


Add 


e yolks ; then 


the whites of the eggs • 


then 



the brandy, wine, and spice. Stir in the flour, 
and add the fruit. 



BIRTHDAY CAKE. 

i pound sifted flour. I wineglass home-made yeast. 

^ " sugar. i pound currants. 

y z " butter. i cup stoned raisins ; more 

5 eggs. will make it richer. 

% cup milk. i good wineglass brandy. 

l / 2 teaspoonful soda. 

Bake two hours in not too hot an oven. Frost 
when cool enough. 

Fruit cakes should not be turned too soon to 
frost; it might make them heavy. They retain 
the heat longer than cakes without fruit. 



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